5 cups vegetable purée or gruel (see note)
5 cups stone-ground wholewheat flour
4 tablespoons fresh minced dill
1 teaspoon salt1. Combine purée and flour in a large mixing bowl. Mix thoroughly. If the mixture is too liquid to knead add more flour. If too dry add more liquid.
2. Knead the mixture for 10 minutes. Turn into an 8½ -by–4½ -by–2½ breadpan.
3. Bake in a pre-heated 375 degree oven for 1 hour 15 minutes.
4. Turn out onto a rack and cool.
Note: Mr. Cage uses leftover cooked vegetables such as broccoli, kale, spinach, carrots, celery, celery root and squash, which he purées in a food processor with vegetable stock or water. The bread has the consistency of a dense German pumpernickel and goes well with smoked salmon.
John Cage’s homemade bread recipe was published as part of an 18 March 1981 New York Times feature.
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